This rich, slightly sweet pasta pairs nicely with parmesan cheese and cracked pepper.
Author: Martha Stewart
Swiss chard, a member of the beet family, has bumpy, dark-green leaves and white or red stalks and veins. We use green chard with white stems in this recipe since the bright red stems often bleed their...
Author: Martha Stewart
Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.
Author: Martha Stewart
Our take on a classic starts with an English muffin, because bagels shouldn't get to have all the fun! This version with melty mozzarella and tomato sauce makes for a perfect afternoon snack for little...
Author: Riley Wofford
This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.
Author: Martha Stewart
Try this easy plant-based main that will give a whole new meaning to burger night and is also just right for a casual Meatless Monday dinner. Egg, panko, and cooked white rice work together to bind chickpeas...
Author: Martha Stewart
The key to success with this recipe is to look for deep-green artichokes that are heavy for their size with tightly shut leaves; artichokes are best cooked the same day they're bought. This recipe makes...
Author: Martha Stewart
These delectable individual chocolate soufflés will instantly elevate any dinner party menu.
Author: Martha Stewart
The batter for these cloudlike fritters is flecked with lemon zest for a flavor that's subtle rather than sharp. A side of cool, satiny lemon curd for dipping reinforces the citrus theme -- and almost...
Author: Martha Stewart
These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.
Author: Martha Stewart
This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours.
Author: Martha Stewart
Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.
Author: Martha Stewart
You can also make this recipe using a yellow or an orange bell pepper.
Author: Martha Stewart
A light souffle is spread with amixture of nutritious spinach, ricotta, and onions, then rolled to form spirals,and baked again. It can be served with Tomato-Pepper Sauce.
Author: Martha Stewart
Eating more plant-based meals just got easier, and even healthier. This falafel-inspired pita sandwich gets its crunch from chickpeas that are roasted, not fried. A bright, zippy lime-jalapeño yogurt...
Author: Shira Bocar
Khaliyat an-anhel means "beehive" in Arabic and lends its name to this impressive-looking dessert. Once baked, the fluffy buns nestled tightly in the pan resemble bee's honeycomb.
Author: Martha Stewart
Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.
Author: Martha Stewart
A pinch of allspice adds warmth to this medley of carrots and parsnips.
Author: Martha Stewart
Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand.
Author: Martha Stewart
Make this garlickyyogurt sauce for our savory Chickpea Fritters.
Author: Martha Stewart
Time for dessert! Turn matzo, a Passover staple, into a sweet treat by coating it with chocolate, nuts, and dried fruit.
Author: Martha Stewart
These heavenly little dumplings are as light as a cloud, have a touch of earthy sweetness, and fit the bill for a quintessential fall-season meal. After making the four-ingredient gnocchi dough, they're...
Author: Greg Lofts
Here, the classic white pie goes green in the most delicious way: charred broccoli florets and paper-thin slices of lemon meld with sharp gouda and nutty Parmesan cheeses to make this gourmet-level pizza...
Author: Martha Stewart
These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.
Author: Martha Stewart
These rich, delicate noodles pair well with a variety of sauces.
Author: Martha Stewart
Martha warms a minced black truffle in butter sauce to bring out its earthy aroma, then tosses it with angel-hair pasta for an easy and elegant main dish or appetizer.
Author: Martha Stewart
Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.
Author: Martha Stewart
These airy spiced souffles are reminiscent of sweet potato pie -- with fewer calories.
Author: Martha Stewart
The filling and the dipping sauce for these traditional dumplings vary throughout the Himalayas; this recipe calls for a vegetarian filling with potato and cabbage and a spicy sauce of tomatoes, ginger,...
Author: Martha Stewart
Fresh fruit may be used only in small souffles; the short baking time prevents the fruit from becoming too watery.
Author: Martha Stewart
Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. Small apricots can also be used. For a step-by-step guide,...
Author: Martha Stewart
Orange-blossom water adds a citrus perfume to this dough. Look for it in specialty food stores or order it online.
Author: Martha Stewart
Round out your holiday menu with this striking side. These slow-roasted red onions are stuffed with a breadcrumb-parsley filling that is basted with the sweet onion as it cooks. They make a great compliment...
Author: Martha Stewart
Keep a close eye on these latkes while they are frying; the sugar in the sweet potatoes causes them to brown quickly.
Author: Martha Stewart
In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into...
Author: Martha Stewart
Delicate spinach and mild, sweet leeks get a boost of flavor from pesto, goat cheese, and a sprinkling of red pepper flakes in this deep dish pizza.
Author: Martha Stewart
No child (or adult) can resist this gooey after-school snack.
Author: Martha Stewart
Potato gnocchi are simple to make from scratch, but light-as-air results require a few secrets: use russets for a floury (not waxy) texture, then bake the spuds instead of boiling them. For even more fluff,...
Author: Lauryn Tyrell
Try this dessert to finish off your meal that includes our Celery Root and Apple Slaw, Seared Salmon with Horseradish and Scallions, and Carrot Puree.
Author: Martha Stewart
This healthy broccoli potato casserole with light cheese sauce makes a perfect light main meal or a side dish for other main courses.
Author: Adina
A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting...
Author: Lauryn Tyrell
Whether you make muffins that brim with berries or plain ones that are just an excuse for mountains of streusel topping, they take no more time than whipping up a stack of pancakes.
Author: Martha Stewart
This rich and flavorful mushroom dish comes from Dodie Marshall, of Devon, Pennsylvania.
Author: Martha Stewart
Parmesan adds another layer of flavor to this simple side of steak fries.
Author: Martha Stewart
Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.
Author: Martha Stewart
Leek and Potato Soup is a number one classic in our house, but for something different try it with what I call the perennial pumpkin - butternut squash. In the autumn I make the same recipe with the traditional...
The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese...